Chili

Sub in whatever you have on hand in Dana Cowin's mix-and-match chili recipe

This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It’s given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.

This delicious and flavorful slow cooker chili comes together very easily. It only takes about 10 minutes to prep the dish, and you let the slow cooker do the rest of the work for you. This chili is one of my favorite things to eat after a long day's work! Created by Lisa Lin of Healthy Nibbles and Bits.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

Kosher Status: Meat
Prep: 10 Minutes
Cook: 2 Hours, 20 Minutes
Total: 2 1/2 Hours

Dickson's Farmstand Meats Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

The star of this turkey chili recipe is plump, tender GOYA® Low Sodium Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.

Chili is the perfect party food. Just keep a pot of it warm on the stove, put out the fixings, and let everyone help themselves.

Ready in less than an hour, this satisfying twist on traditional chili tastes like it’s been simmering all day!

Epicurious member Benjamin Tevelow of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.

A blender and a saucepan are all you’ll need to cook this peanut-thickened chili. In authentic Mexican fashion, the nuts, along with the dried chiles, garlic, cilantro, and cumin, are blended with tomatoes and chicken broth to create an earthy, spicy stew base. Pulled rotisserie chicken—a brilliant time-saver—and fiber-rich beans complete the magic. To turn this into a “meatless Monday” meal, replace the chicken with another can of beans and use a good-quality veggie broth. And always remember to wear gloves while handling chiles.

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.